Cream Cheese Sausage Balls

I have this theory. Maybe every church cookbook in the country is connected by an underground network. Not a real network, obviously. I’m not trying to start a conspiracy theory. But I just like to imagine that there’s this secret society of grandmothers secretly meeting somewhere in a hidden basement once a year. Like maybe they’re exchanging recipes and deciding which foods are going to dominate potlucks for the next 50 years.

So one year, it was obviously deviled eggs. Another year Jell-O salad apparently got upvoted. And surely baked beans was a winner at least once. And then another year, they definitely voted for sausage balls. The room erupted in applause. A motion was unanimously passed. And just like that, sausage balls started showing up everywhere. Football parties. Holiday brunches. Family reunions. Every single office gathering that ever takes place. And yes, at my own family’s annual Super Bowl party. I know this because I’m the one bringing them. 

The savory breakfast sausage. The tangy cream cheese. Sharp cheddar. Crispy golden hash browns. All of these joining forces like some kind of delicious supergroup. When they all bake together, the cheese melts into every nook and cranny. The sausage turns rich and flavorful. And on the outside, an irresistible golden crust that makes it impossible to stop after eating just one. So I am sending a message into the universe. Thank you, Secret Church Cookbook Grandmother Network.

Scroll to bottom for printable recipe card.

Why You’ll Love Cream Cheese Sausage Balls

I don’t know anyone who doesn’t love sausage balls. OK, I guess my cousin’s vegetarian daughter-in-law probably does not. But for people who are meat eaters, they’re going to gobble these up. And that’s the obvious draw. You’ve got this absolutely decadent little appetizer and they’re so easy to make. You just mix everything together, roll them up, and the oven does all the work. Cleanup is basically just a bowl and a baking sheet that you stick in the dishwasher while taking a bite of sausage ball #6. 

The tangy cream cheese keeps the sausage balls soft and rich on the inside. The outside turns into a golden, slightly crispy shell. And shredded hash browns take these to a whole ‘nother level. Little pockets of soft potato goodness and a hearty texture. So they feel both substantial and satisfying at the same time.

Ingredients:

• Ground breakfast sausage
• Softened cream cheese
• Bisquick
• Shredded frozen hash browns
• Shredded cheddar cheese

Ingredient Deep Dive

Ground Breakfast Sausage

The sausage is doing most of the hard work here. It brings the fat and the seasoning you need. And the meaty backbone of the whole ball. I like using a brand that’s got a good amount of sage in the blend.

If you want some heat, grab the hot variety and skip adding anything extra. Turkey sausage works if you’re trying to lighten things up, but you’ll lose some of that richness pork brings. Make sure you’re using raw ground sausage here, not pre-cooked links or patties.

Cream Cheese

This is what separates these from regular old sausage balls. The cream cheese melts into the mixture and creates this tender, almost velvety texture inside that a standard recipe just can’t match. Let it soften on the counter for about an hour before you start.

Cold cream cheese won’t blend evenly. And you’ll end up with pockets of it scattered through the dough. Full-fat works best because it holds moisture better. Neufchatel is a fine swap if you want something a touch lighter, and most people won’t notice a difference.

Bisquick

Bisquick acts as the binder that holds everything together and gives the balls some structure so they don’t fall apart in the oven. You don’t need to measure it down to the gram. But don’t go overboard or they’ll turn out dry and bready.

Any generic baking mix will do the same job if you can’t find Bisquick at your store. You can also skip it entirely. And the balls will still hold their shape. They’ll just be denser and more like a meatball than a sausage ball.

Hash Browns

Frozen shredded hash browns give you a subtle potato flavor and just a little bit of extra chew. That’s what makes these sausage balls hardier than just your average sausage balls.

You can use whatever brand you like. I don’t really have a brand loyalty when it comes to hashbrowns. I usually buy a ginormous bag and then separate it into smaller freezer bags. That way I’ve got hash browns for days. Or multiple recipes, I should say. It’s just a good ingredient to keep in the fridge at all times.

Step-by-Step Instructions for Making Cream Cheese Sausage Balls

Step 1: Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.

Getting parchment down first saves you from scrubbing baked-on cheese off the pan later. While the oven heats up, set your cream cheese out on the counter if you haven’t already. You want it soft enough to blend into the sausage without leaving chunks behind. A cold block sitting in the middle of your dough is going to fight you the whole time, so give it at least twenty minutes to warm up.

Step 2: Add the sausage and softened cream cheese to a large mixing bowl, then add the Bisquick along with the hash browns and cheddar.

Break the sausage apart into smaller pieces before you toss it in so everything mixes more evenly. The cream cheese will be sticky and want to clump at first, but that’s totally normal. You’ll work all that out in the next step. Just get everything into the bowl at roughly the same temperature so it comes together without a fight.

Step 3: Mix everything together by hand until the dough just barely comes together.

Use your hands for this part. A spoon or spatula won’t do the job because the sausage needs to be broken down and pressed into the cream cheese. You’re looking for a dough that’s slightly sticky and holds its shape when you squeeze it. Once you can’t see any dry streaks of Bisquick, stop. The whole mixture should smell like seasoned sausage and feel soft and pliable.

Step 4: Roll the mixture into balls about two inches across and set them on the lined baking sheet.

Wet your hands with cold water before you start rolling. This keeps the mixture from sticking to your palms and lets you shape them faster. Space them about an inch apart on the sheet so they’ve got room to spread slightly as they bake. Try to keep them all roughly the same size so they cook at the same rate. If some are way bigger than others, the small ones dry out before the large ones finish.

Step 5: Bake at 400 degrees for 20 to 25 minutes until they’re golden brown on the outside.

You’ll know they’re close when that warm, savory aroma hits you from across the kitchen. About 15 minutes in, the bottoms should be brown. And the tops should be turning a light golden color. If they still look pale, give them another five minutes. You want the outside firm with a slight crispness while the center stays soft and cheesy. 

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Pro-Tips & Technique

The biggest thing to watch out for is overmixing. Once you combine everything, work it just enough to bring the dough together. If you keep going, the Bisquick develops too much gluten. And your sausage balls come out tough instead of tender. You want a shaggy dough that barely holds together. If it feels too dry, add a few drops of warm water and work them in gently.

If the mixture is sticking to your hands when you roll them, wet your palms with cold water first. That makes shaping way easier and keeps them all roughly the same size, which matters for even cooking.

Serving & Pairing

These taste best when they’re still warm, set out on a platter with a little bowl of honey mustard or tangy BBQ sauce for dipping. Ranch works too if that’s more your speed.

If you want to build out a full appetizer spread, pair them with crab rangoon for something crispy and a batch of chicken wings for a heartier option. Add a simple veggie tray and you’ve got a game day or party setup that takes almost no planning.

With sausage balls, you’ve got a finger food party going. Or at least a toothpick food party. Keep that trend going with desserts that you don’t need a fork for. hot chocolate brownies are a good option. Or potato chip cookies. Those are fun.

FAQs & Troubleshooting

How should I store leftover sausage balls?

Put any leftovers in an airtight container and they’ll keep in the fridge for about three days. To reheat, pop them in the oven at 350 for around 10 minutes. The microwave works in a pinch, but the oven gives you back that crispy outside that makes them so good.

Can I freeze sausage balls?

Lay them out on a baking sheet and freeze for a couple hours until they’re solid. Then transfer them to a freezer bag. They’ll keep for up to two months. You can bake them straight from frozen too. Just tack on a few extra minutes to the cook time.

Can I make sausage balls without Bisquick?

You can. Just mix the sausage and cream cheese together with the cheddar and hash browns. Roll them up and bake at 425 for 20 to 25 minutes. They’ll turn out denser and more like a meatball, but they still taste great.

Can I make these ahead of time?

Absolutely. Bake them and let them cool down completely. Store them in an airtight container in the fridge for up to three days. They reheat well in the oven and honestly taste almost as good as fresh.

More delicious appetizer recipes:

Crab rangoon: the perfect blend of sweet and savory, these wontons are always a crowd favorite.

Chicken wings: whether you like them spicy, Sweet, or somewhere in between, chicken wings are always a good idea.